Textural, cooking quality and sensory acceptability of noodles incorporated with Moringa Leaf and sardine powders
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Date
2023
Journal Title
Journal ISSN
Volume Title
Publisher
European Journal of Nutrition & Food Safety/ SSRN
Abstract
Noodles with varying percentages of wheat flour, moringa leaf and Sardine powders were
developed and tested for texture, cooking quality, and sensory qualities. Various formulations were
used to make the noodle samples. Noodles with moringa leaf powder were developed using in the
following wheat and Moringa proportions in percentage: 99.6:0.4 (WM1), 99.2:0.8 (WM2) and 99:1
(WM3). Noodle samples containing sardine powder were created in the following ratios: 95:5
(WS1), 90:10 (WS2), 85:15 (WS3), and 100:0 wheat flour.
Textural qualities of the noodle samples were measured, including hardness, cohesiveness,
springiness and adhesiveness. The inclusion of moringa leaf powder and sardine powder resulted
in a considerable reduction in hardness and cohesiveness when compared to the wheat control. The noodles became softer and less cohesive as the concentration of moringa leaf powder or
sardine powder increased.
The noodle samples' cooking loss, volume increase and water absorption were also measured.
Higher concentrations of moringa leaf powder or sardine powder resulted in greater cooking loss
as well as lower volume and water absorption. This implies that the inclusion of these powders
altered the texture and water-holding capacity of the noodles.
Additionally, sensory evaluations were performed to determine the acceptability of the developed
noodles in terms of color, aroma, texture, taste and overall acceptability. The results revealed that
when the concentration of moringa leaf powder or sardine powder increased the sensory
properties of the noodles samples were altered. Lower concentrations of these powders were
related with greater acceptance scores in general.
Specific characteristics of the noodles-, such as color, aroma, saltiness and hardness were
evaluated using quantitative descriptive analysis. The results showed that adding moringa leaf
powder and sardine powders altered these properties with larger concentrations causing more
noticeable changes.
Description
European Journal of Nutrition & Food Safety Volume 15, Issue 10, Page 1-20,
Keywords
Noodles, Moringa leaf powder, Sardine powder, Cooking quality, Textural properties, Sensory attributes